Masala Idli is one all-time dish. When I say all time it is one food item you can eat for breakfast, lunch or as a snack. A dish credited to Southern India, what makes Idli so versatile and preferred dish is it’s calorie count. Each Idli contains just 39 calories, Idlies are steamed and contain no fat, No saturated fat and no cholesterol. A healthy option against the fat-filled Parathas or Kachoris.
Masala Idli is my addictive and goto recipe when I want a snack or have some leftover Idli. This is one south Indian recipes that can be customised and moulded as per your taste buds. Some add a lot of veggies while other like it simple and street style.
Idli is a staple food in a South Indian household and Masala idli adds a little zing to the everyday serving. Vegetables can be substituted as per season or locality and masalas/herbs can be mixed as per the pleasure of your tongue and still have low-calorie count.
Step by Step Masala Idli Recipe
- Take 4-5 rice or rawa idli and cut them in pieces as per your choice. Idli should be firm enough so that it doesn’t turn soggy when cooked with masala. If idli is fresh or soft, keep in the fridge for some time.
- Heat some oil in a pan, then add green chillies, mustard seeds, curry leaves and let all the ingredients crackle. Then add ginger and onion. When onions turn translucent add capsicum. As capsicum is half cooked add tomatoes, chilli powder and turmeric. Add pav bhaji masala and let it cook.
- When masala is ready add idli pieces and salt to taste. Mix the content well in the pan. Spread lemon juice and garnish with coriander leaves.
Relish your Tawa/Spicy/Masala Idli with sambhar and chutney.